Black Pepper Lemon Chicken Curry – Pakistani Style

Step 1: Marinate Chicken

To 1 kg chicken, add 1 tsp salt, 1 tsp crushed black pepper, 1 tsp ginger garlic paste, and 2 tbsp lemon juice. Mix all ingredients thoroughly until the chicken is well coated. Let it marinate for 30 minutes.

Step 2: Prepare Gravy Base - Fry Onions

Heat 2 tbsp cooking oil in a pan. Add 3 medium sliced onions and fry them on medium flame for 1 to 1.5 minutes until they become translucent and their raw smell is gone. Do not brown them.

Step 3: Add Green Chilies and Coriander

Add 3-4 cut green chilies and a handful of green coriander to the pan with the onions. Fry for a few seconds. Turn off the flame and let the mixture cool down.

Step 4: Blend Gravy Base

Transfer the cooled fried onion, green chili, and green coriander mixture to a blender. Add a little water and blend until a fine, smooth paste is formed. This will be the base for your curry.

Step 5: Fry Marinated Chicken

Heat 3 tbsp cooking oil in a separate pan. Carefully place the marinated chicken pieces in the hot oil. Ensure not to overcrowd the pan; fry in batches if necessary.

Step 6: Fry Chicken until Golden

Fry the chicken on medium-high flame for 1 to 1.5 minutes on one side until its moisture dries out and a beautiful golden color appears. This step helps seal in the juices and adds flavor.

Step 7: Flip and Fry Other Side

Using tongs, flip all the chicken pieces to the other side. Continue frying for another 1.5 to 2 minutes until the second side also achieves a nice golden color. Once done, remove the fried chicken from the pan and set aside.

Step 8: Temper Whole Spices for Curry

In a clean pan, heat 50 ml cooking oil. Add 2 bay leaves, 3-4 cloves, 1 large cardamom, 2 small cardamoms, and 1 small cinnamon stick. Sauté these whole spices for a few seconds until they release their aroma into the oil.

Step 9: Add Blended Paste to Oil

Pour the blended onion, green chili, and green coriander paste into the pan with the tempered whole spices. Fry the paste on medium flame for 2 to 3 minutes.

Step 10: Add Additional Ginger Garlic Paste

Add an additional 1 tsp of ginger garlic paste to the frying masala. Continue to sauté the mixture for another 2 to 3 minutes, or until the moisture has evaporated and the oil begins to separate from the masala.

Step 11: Combine Chicken and Gravy

Add the previously fried chicken pieces to the prepared gravy. Mix thoroughly, ensuring each piece of chicken is well coated with the aromatic masala.

Step 12: Add Yogurt and Mix

Pour 125g of fresh yogurt into the chicken and gravy mixture. Stir well to combine. The yogurt will contribute to the creamy texture and tangy flavor of the curry.

Step 13: Season the Curry

Add 1/2 tsp salt, 1 tsp coriander powder, 1 tsp cumin powder, and 1/2 tsp garam masala powder to the curry. Mix all the spices thoroughly with the chicken and gravy.

Step 14: Simmer Chicken to Tenderize

Cover the pan with a lid. Reduce the flame to medium-low and let the chicken simmer for 7 to 8 minutes. The chicken will tenderize in the moisture released from the yogurt and absorb the flavors of the spices.

Step 15: Check and Sauté

After simmering, uncover the pan. Check if the chicken is tender and if there is still excess liquid. Increase the flame slightly and sauté the chicken until the oil separates from the gravy and any remaining extra moisture has dried out.

Step 16: Add Kasoori Methi

During the sautéing process, add 1 tsp of kasoori methi. Mix it well into the curry. Kasoori methi adds a distinctive aromatic flavor to the dish.

Step 17: Final Seasoning and Garnish

Add 1/2 tsp crushed black pepper, a few cut green chilies, and some lemon slices for a final burst of flavor and freshness. Gently mix these ingredients into the curry.

Step 18: Final Simmer (Dum)

Cover the pan again and let the curry simmer on a very low flame for 4 to 5 minutes. This 'dum' process allows all the flavors to meld together beautifully. After 5 minutes, turn off the flame.

Step 19: Garnish and Serve

Garnish the Black Pepper Lemon Chicken Curry with fresh green coriander. Serve hot with naan, roti, paratha, or rice.

• Use crushed black pepper instead of powdered for better flavor and to avoid darkening the curry.

• Frying the chicken before adding it to the curry helps keep it juicy and adds a nice texture.

• Adjust the amount of green chilies to your spice preference.

• For a stronger lemon flavor, add more lemon juice at the end.

• You can use boneless chicken for a quicker cooking time.